Lemony Alfredo Style Fettuccine Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| 2 cups loose-pack frozen mixed vegetables | ||
| 8 ounces dried spinach fettuccine or plain fettuccine | ||
| Neufchatel cheese | 2 Ounce | |
| 1/2 cup evaporated fat-free milk | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Ground pepper | 1/4 Teaspoon | |
| Dash ground nutmeg | ||
Directions
Cook mixed vegetables according to package directions, except omit any salt; drain.
Cover and keep warm.
Cook fettuccine according to package directions until tender but still firm, except omit any oil or salt; drain.
Return fettuccine to saucepan.
Add cooked mixed vegetables, cream cheese, evaporated milk, Parmesan cheese, lemon peel, pepper, and nutmeg to cooked fettuccine.
Heat through, tossing gently until cream cheese is melted and fettuccine is well coated.
Serve immediately.
Cover and keep warm.
Cook fettuccine according to package directions until tender but still firm, except omit any oil or salt; drain.
Return fettuccine to saucepan.
Add cooked mixed vegetables, cream cheese, evaporated milk, Parmesan cheese, lemon peel, pepper, and nutmeg to cooked fettuccine.
Heat through, tossing gently until cream cheese is melted and fettuccine is well coated.
Serve immediately.
Chef
